A delightful twist on the classic risotto, featuring vibrant greens and a creamy texture.
Bring the stock to a gentle simmer in a saucepan.
Keep the stock warm to ensure even cooking of the rice.
Heat the olive oil in a large saucepan over medium heat.
Use a wide pan to allow even cooking of the ingredients.
Sauté the garlic and leeks until softened, about 3 minutes.
Stir frequently to prevent burning.
Add the rice and cook, stirring, for 2 minutes.
Toasting the rice enhances its flavor.
Pour in half the wine and a ladleful of stock, stirring until absorbed.
Add liquid gradually to achieve the perfect creamy texture.
Continue adding stock, one ladleful at a time, stirring until absorbed, for about 20 minutes.
Patience is key; let the rice absorb the liquid slowly.
Stir in the spinach and basil, cooking for 2 minutes.
Adding the greens at the end preserves their vibrant color.
Mix in the yogurt and season with salt and pepper.
Taste and adjust the seasoning before serving.
Serve the risotto hot, garnished with additional basil if desired.
Serve immediately for the best texture and flavor.
